Roasted Chicken & Vegetables with Ginger Ale Pan Gravy

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USER RATING
Rating: 3.3/5 (3 votes cast)

Roasted Chicken & Vegetables
with Ginger Ale Pan Gravy

makes 4 to 6 servings

4 carrots, peeled & cut into {1-inch} pieces
1 large sweet onion, cut into small wedges
2 shallots, peeled & quartered
6 tsp Kyvan Savory Chicken Seasoning, divided
1 {12-oz} can ginger ale, divided
2 Tbsp Kyvan Honey Apple Butter
1 Tbsp white wine vinegar
2 lbs skinless, bone-in chicken thighs, trimmed of fat
2 Tbsp butter
2 Tbsp ap flour
freshly ground black pepper
hot cooked rice

one
preheat the oven to 425 degrees

lightly grease an enamel-coated dutch oven w/ cooking spray
toss in the carrots, the onion & the shallots
sprinkle w/ 1 tsp of the chicken seasoning

two
stir together the ginger ale, the apple butter & the vinegar
pour over the vegetables
rub the chicken thighs w/ 4 tsp of chicken seasoning
place on top of the vegetables

three
bake, covered, for 45 to 50 minutes
or until the chicken tests done & the vegetables are tender
remove the chicken & vegetables from the dutch oven

four
pour the liquid into a 2-cup measuring cup
add the remaining 1 cup ginger ale & enough water, if necessary, to equal 2 cups

melt the butter over medium heat in the same dutch oven
whisk in the flour & cook until smooth
whisk in the drippings & cook until thickened & bubbly
stir in the remaining 1 tsp chicken seasoning & pepper to taste

once the gravy begins to bubble be sure & cook at least 1 minute

serve the chicken & vegetables over the hot cooked rice w/ the gravy

– Rebecca

Roasted Chicken & Vegetables with Ginger Ale Pan Gravy, 3.3 out of 5 based on 3 ratings

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